The recipe Cauliflower Chickpea Stew can be made in roughly 45 minutes. One portion of this dish contains about 14g of protein, 8g of fat, and a total of 455 calories. For $1.4 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. 2 people have tried and liked this recipe. If you have chili, onion, tumeric, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as a main course. With a spoonacular score of 92%, this dish is amazing. Try Cauliflower Chickpea Stew, Spicy Cauliflower And Chickpea Stew, and Curried Cauliflower And Chickpea Stew for similar recipes.

For the rice: Heat olive oil in large sauce pan on high heat. Crush the garlic and fry it with tumeric, salt and pepper for a minute before adding the brown rice. Fry the rice for another 4-5 minutes before adding the water. Bring the water to a boil and turn down the heat to low-medium, allow to simmer for 30 minutes. For the Stew: Heat olive oil in large saucepan on high heat. Add the onion and fry for 4-5 minutes or until golden brown. Turn down the heat to medium and add the chopped tomatoes, tomato puree, chili, ginger, garlic and the rest of the spices. Add sweet potato, lemon juice and water and bring it to a boil before turning down the heat to medium and allow the stew to simmer for 30-35 minutes. Ten minutes before done, add the cauliflower. Five minutes before done, drain the chickpeas and add them to the stew. The vegetables should be cooked all the way through but it still have a slight snap to them. Season with salt and pepper before serving. Serve with fresh herbs, such as basil or cilantro.